Introduce your family to the succulent taste of lamb, which is a common protein in Middle Eastern cuisine. This Greek-inspired recipe features a bone-in leg of lamb that is marinated overnight in wine, citrus juices, and aromatic herbs. The meat is surrounded with potato wedges and roasted in a savory sauce. It is a lovely dish for Orthodox Easter. Smart Recipes, European Recipes, Lamb Recipes, Recipes Lamb European Greek Roast Leg Of Lamb With Potatoes Greek Roast Leg Of Lamb With Potatoes Recipe | CHEFBear.net PT2H40M Serves 8 6 Pounds Bone-In Leg Of Lamb 14 Cloves Garlic 2 Tablespoons Dried Oregano 2 Tablespoons Rosemary 1/2 Cup Extra-Virgin Olive Oil 1 Cup Red Wine 2 Large Lemons 3/4 Cup Fresh Lemon Juice 1 Tablespoons Dijon Mustard 1 Teaspoon Salt 1/2 Teaspoon Freshly Ground Black Pepper 8 Large Potatoes Peel and mince 8 garlic cloves finely and add to a large marinating bag. Add 1/4 cup olive oil, wine, lemon zest, lemon juice, 4 teaspoons rosemary and oregano. Add lamb to the marinating bag and shake to coat the lamb all over. Refrigerate overnight to marinate. Preheat the oven to 375 degrees. Mince remaining 4 garlic cloves and stir with mustard and remaining rosemary and oregano. Remove the lamb from marinade and reserve the marinade. Slit the lamb in several places using a sharp knife. Massage the lamb with the mustard mixture, season genoursly with salt, pepper and 2 tablespoons of olive oil. Arrange a roasting rack in a large roasting pan, and nestle leg of lamb on to the roasting rack. Toss the potato wedges with the reserved marinade and remaining 2 tablespoons of olive oil. Place potatoes along with the marinade around the lamb in the roasting pan and roast for about 1 1/2 hours. After that, stir the potatoes and turn the lamb over to roast on the other side. Roast another 45 minutes.

Greek Roast Leg Of Lamb With Potatoes

Greek Roast Leg Of Lamb With Potatoes Recipe


Introduce your family to the succulent taste of lamb, which is a common protein in Middle Eastern cuisine. This Greek-inspired recipe features a bone-in leg of lamb that is marinated overnight in wine, citrus juices, and aromatic herbs. The meat is surrounded with potato wedges and roasted in a savory sauce. It is a lovely dish for Orthodox Easter.

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Recipe Information

Flavor Profile

European

Protein

Lamb

Category

Main Dishes

Serves

8

Total Time

2 Hours 40 Minutes

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Ingredients

      • 6 Pounds Bone-In Leg Of Lamb (Washed & Pat-Dried)
      • 14 Cloves Garlic
      • 2 Tablespoons Dried Oregano
      • 2 Tablespoons Rosemary
      • 1/2 Cup Extra-Virgin Olive Oil
      • 1 Cup Red Wine
      • 2 Large Lemons (Zested)
      • 3/4 Cup Fresh Lemon Juice (From About 9 Lemons)
      • 1 Tablespoons Dijon Mustard
      • 1 Teaspoon Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 8 Large Potatoes (Peeled & Cut Into Large Wedges)

Directions

  1. Peel and mince 8 garlic cloves finely and add to a large marinating bag. Add 1/4 cup olive oil, wine, lemon zest, lemon juice, 4 teaspoons rosemary and oregano. Add lamb to the marinating bag and shake to coat the lamb all over. Refrigerate overnight to marinate.
  2. Preheat the oven to 375 degrees.
  3. Mince remaining 4 garlic cloves and stir with mustard and remaining rosemary and oregano.
  4. Remove the lamb from marinade and reserve the marinade. Slit the lamb in several places using a sharp knife. Massage the lamb with the mustard mixture, season genoursly with salt, pepper and 2 tablespoons of olive oil.
  5. Arrange a roasting rack in a large roasting pan, and nestle leg of lamb on to the roasting rack.
  6. Toss the potato wedges with the reserved marinade and remaining 2 tablespoons of olive oil.
  7. Place potatoes along with the marinade around the lamb in the roasting pan and roast for about 1 1/2 hours. After that, stir the potatoes and turn the lamb over to roast on the other side. Roast another 45 minutes.



Nutrition & Cost Facts

Calories

569 kcal

Carbs

34 g

Fat

23 g

Protein

50 g

Cost Per Serving

$4.95

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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